INGREDIENTS

  • 3 1/2 tablespoons paprika
  • 2 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cooking oil
  • 3 tablespoons flour
  • 2 garlic cloves , minced
  • 3 cups chicken broth
  • 1 1/3 lbs boneless skinless chicken breasts (about 4 in all)
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 lb tortilla chips
  • 1/4 lb feta cheese , crumbled (about 3/4 cup)
  • 1/2 cup sour cream
  • 1 red onion , sliced thin
  • 1/2 cup cilantro leaves

DIRECTIONS

  1. In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoons of the salt.
  2. In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the flour and cook, about 3 minutes. Add the garlic; cook for 30 seconds. Add the paprika and chili powder mixture and then add the broth slowly, whisking, until smooth. Bring to a simmer. Simmer, covered, about 25 minutes.
  3. In a large frying pan, heat the remaining 1 tablespoons oil over moderate heat. Season the chicken with the remaining 1/4 teaspoons salt and the pepper and cook until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into slices.
  4. Add the tortilla chips to the chile sauce and cook, stirring, until the chips are soft but not falling apart, about 2 minutes. Put the sauce on plates and top with the feta, sour cream, onion, cilantro, and chicken.